Cheesy Southwestern Chicken Casserole for #OurFamilyTable

Welcome to #OurFamilyTable! We share Recipes From Our Dinner Table! Join our group and share your recipes, too! Come find us on our Pinterest board. Are you a blogger who's interested in joining the fun? Visit our group page and request to join!

Christie from A Kitchen Hoor's Adventures said: "Let's get creative and makes from delicious recipes using pantry staples!  Pasta, rice, beans, canned soups, tuna just to name a few!  Put your thinking caps on and create a recipe with what you have on hand."

This is a very pantry staple friendly recipe! I used cans of: enchilada sauce, spicy diced tomatoes, corn, broth, black beans, some rice, some chips, and some seasonings in addition to the chicken and cheddar cheese. We love quick and easy dishes like this - not only do they make good use of primarily shelf-stable ingredients which are easy to keep stocked, but this one bakes up in a single casserole dish, and the leftovers keep and reheat well!

Come see tons of great pantry friendly recipe ideas today!

Recipes with Pantry Staples

• Black Beans and Rice by That Recipe
• Cheesy Southwestern Chicken Casserole by Making Miracles
• Easy Green Chile Chicken Enchiladas by A Kitchen Hoor's Adventures
• Macaroni Tuna Salad by A Day in the Life on the Farm
• Pantry Burrito Bowls by Veggies First Then Dessert
• Pecan Chicken by Family Around The Table
• Sourdough English Muffins by Hezzi-D's Books and Cooks

Cheesy Southwestern Chicken Casserole

Ingredients
1 cup uncooked regular long-grain white rice
1 15-oz can black beans, drained, rinsed
2 teaspoon chili powder
2 tsp garlic powder
2 tsp cumin
1 cup chicken broth
1 - 1 1/2 lbs boneless skinless chicken breast, diced to bite sized pieces
1 19-oz can red enchilada sauce
1 15-oz can corn, drained
1 10-oz can diced tomatoes with green chilies
1 cup shredded cheddar cheese

Topping
1 cup shredded cheddar cheese
1-2 cups chili cheese flavored Frito chips, crushed

Directions

1. Pre-heat oven to 375 degrees.
2. Spray a 9x13 baking dish with nonstick cooking spray and set aside.
3. In a large bowl, combine all ingredients, except the topping ingredients. Mix well and spread in the prepped 9x13 dish.
4. Cover with foil and bake in the pre-heated oven for 45-60 minutes, until rice is tender and chicken is cooked through. Check around 45 minutes, give ingredients a gentle stir, and return to the oven if the rice is not yet cooked through (mine needed closer to 60 minutes).
5. Spread remaining 1 cup of cheddar cheese and crushed frito chips over the top, and return to oven uncovered for 8-10 minutes, until cheese has fully melted.

Recipe adapted from Pillsbury

** Want to share this recipe to your favorite social media site? Use the share button at the top or bottom of this post to share to Pinterest, Facebook, or Twitter! **